Chinese Art of Tea-Drinking - Assignment Example

Chinese Art of Tea-Drinking Tea has always been a central element in Asian culture, especially in China where it appeared first. The first thing that everybody brings home after visiting China is tea. The given paper will help reveal the outstanding atmosphere of traditional Chinese tea ceremony and learn what the art of Chinese tea-drinking is. The culture of tea and tea drinking ceremony in the society reflects the importance of this perfect beverage, which was created in China. “Being an old and traditional beverage, tea was first grown in China and then spread to other countries and has always been liked by people all over the world. Despite the increasing market share of modern drinks such as soft drinks and alcohol drinks, tea has never lost its popularity, especially in recent years, when people are increasingly aware of the importance of organic foods and drinks, tea is being considered one of the most natural and healthy drinks which is promoted by more and more people around the world” (Wang 2011, p. 13). At the beginning tea was used for phytotherapy and mainly on the territory of churches. Monks started drinking tea because they liked its sedative effect and also to demonstrate the respect for nature. Chinese tea ceremony was also born as a result of respect for nature and the necessity of peace and was held as a part of religious ceremonies. The interesting fact is that for many centuries the philosophies of Confucianism, Daoism and Buddhism were mixed in the magic Chinese tea ceremony. Later Chinese people learned to value the pleasure they received from tea-drinking and its social meaning. Tea ceremony has turned from a religious ritual into the important part of social, cultural and traditional events (Baldwin et al, 2006). Chinese people has enjoyed tea-drinking for more than 4000 years. According to the legend, Yan Di, one of the three ancient rulers, tasted all the kinds of herbage to find methods of treatment. Once, when he was poisoned by some kind of herbage, the drop of water from manuka appeared in his mouth and saved him. Tea was applied as a medicine for long. During the rule of Chow dynasty it had religious status. In spring and in autumn people ate the leaves of manuka instead of vegetables (Wang, 2000). With the popularization of Buddhism in Northern and Southern dynasty, its dewy effect was used by monks for meditation. Tea as a drink was thriving during the rule of Tang dynasty and became a popular product in shops. The appearance of a book about tea became one of the most important events of this period. This is a small book of rules in which different aspects of tea is thoroughly described: growing, degustation, history, citations from other sources. “In China, the first and best tea works is ‘Tea Classic’ written by Yu Lu in Chinese Tangdynasty (AD 760), which has extensive and far-reaching influence at that time and after, and Yu Lu himself has been regarded as the ‘Tea Saint’ too. Regarded as the Chinese ‘Tea Bible’, Tea Classic covered tea history, tea science, tea ceremony etc, which was acclaimed extensively to be the symbol of completion of basic outline of tea culture” (Tourists’ Attitudes Towards Tea Tourism: A Case Study in Xinyang, China). The development of trade helped tea penetrate European continent and other Asian countries. Promotion of various branches of industry, such as manufacturing and agriculture encouraged the growth of commerce and thus led to increasing demand for developing transport system. The need for increasing the speed of transportation grains from the provinces harvesting them to poorer regions resulted in extension of the Grand Canal. The postal highways were extended throughout the state, encouraging trade and commerce. The Silk Road provided for successful trade between China and central Asia. Trade ships from Asian and African countries also followed trade roots. Tea was the most important branch of trade. The Tang Dynasty did much to support and improve relations with neighbor countries. The prosperity demonstrated by the state, was the subject of envy of many countries both in Asia and Europe. Dozens of countries sent their merchants to settle trade connections with China, and the state soon became a world trade and cultural centre. During the rule of Song dynasty, tea ceremony became luxurious. New skills contributed to the development of different approaches to tea-drinking. “The picking of tea is very important. The picking time became very strict in the Song Dynasty. The best time was between the Waking of Insects and Pure Brightness. Tea is picked with the nails instead of the fingers so that its quality is not affected the hand’s temperature. The hands’ movements of the picking tea women are like beautiful dance movements” (Wang 2011, p. 13). Ming dynasty created the base for tea processing as well as invented the types and styles of tea-drinking, which are still popular today. Arab and Persian merchants always visited Chine. In the Ming dynasty it was freely open for foreign traders and merchants. They had no problems at all with the foreigners (Bi & Yin, 2006). But the main point was that the trade missions were concentrated not in the provinces and ports but particularly in the capital of China. During the Ming dynasty the traders were not permitted to visit other parts of the empire (Boniface, 2003). This contrast had an explanation, of course, but these events were so obscure that it was rather difficult for historians to find out the very details of it and to decide whether the contrast was fair (Song, 2004). But it is evident that Europeans behaved rudely and barbarously. And such prohibition of trade was the result of such violent actions. “In the earliest history of tea drinking, tealeaves were simply boiled in open pans. It was the Ming Dynasty that led the fashion for ‘steeping’ the leaves and therefore led to the need for a covered pot that would allow the leaves to infuse and keep the liquor hot. Ewers, resembling the modern teapot, that for centuries had been used for wine were now adapted to tea brewing. (Wang 2011, p. 15). During the rule of Qing dynasty culture became the national art, which was demonstrated in popular entertaining centers. “The spirit of tea art and the tea ceremony is the core of Chinese tea culture. “Art” refers to techniques and artistic process of making, cooking and tasting tea, while ceremony refers to the spirit with which the process is carried out. “Artistic tea” means to regard the process of planting, picking, making and selecting tea as an artistic enjoyment” (Wang 2011, p. 13). Beginning from Tang dynasty till 1610 tea traditions were transferred from one generation to another and with the help of trade tea traditions became spread in all the parts of the world, thus tea became an international beverage. The art of tea-drinking plays a very important role in cultural life of China. Tea ceremony inspires painters, poets and writers. “Throughout various studies, it is recognized that China’s tea culture emphasizes ‘Harmony, Respect, Gratitude and Love’, which are closely linked with the traditional Chinese culture and ethics (Yang, 2007). Tea arts performances are also marked with ethnic and regional characteristics involving various aspects of the society-history, religion, ethics, music and dance, painting and calligraphy as well as food and cuisine. It has virtually become an independent, comprehensive system of arts” (Tourists’ Attitudes Towards Tea Tourism: A Case Study in Xinyang, China). The ritual of cooking and serving tea occupied a special place in the hearts and minds of Chinese aristocrats, judges and even plain people. One of the most famous Chinese tea ceremonies is called Gongfu. It represents traditional tea ceremony, but the place of its origin is unknown (Brown et al, 2007). Gongfu tea ceremony became popular during last years, especially as a kind of entertainment for tourists and symbolizes humility and harmony with nature. The tea ceremonies were first mentioned 1200 yeas ago during the rules of Tang dynasty. A portion of tea was called “cha dao” that means “way of tea”. In 14th century the ceremony was held only for military and political elite. The preparation of tea ceremony Gongfu started in 18th century (Shen, 2005). Some scientists think that it originated from province Fujian, while others think that it was invented by people in the province Guangdong which established the basis for tea culture. “As an art, tea drinking requires a special environment. In ancient times there were many participants in large tea parties and imperial tea feasts. However, according to the theory of traditional Chinese tea ceremony, it is unnecessary to have many participants. The theory required one to drink tea in elegant environment, such as by clear springs or in bamboo groves on mountains, in ancient temples and small pavilions, or in one’s own garden while appreciating flowers, snow or fish. Generally speaking, the tea’s quality, the drinkers’ moral quality and the environment should harmonize. People could let nature take its course while a whole family or a couple drink tea at home” (Wang 2011, p. 13). In Asian cultures it is considered that everything should be perfect during tea ceremony. For everybody tea ceremony begins from the preparation of atmosphere, necessary tools and corresponding mood. There are six important rules, which should be taken into account during traditional tea ceremony: respectful attitude. Chinese people are sure that the state of mind and corresponding attitude is easily transferred between the participants of the ceremony. That is why before starting the ceremony everybody should relax, think about positive aspects of life. The whole ceremony should be held in calm atmosphere in order to create peaceful and unique ceremony. The choice of tea. For tea ceremony Chinese usually use the tea called oolong. The kind of tea should be thoroughly chosen taking into account the both physical and mental characteristics. Physical characteristics include aroma, taste and form. The choice of water. Ideal tea should be cooked using pure water. The best qualities of tea leaves cooked with inappropriate water are lost and make tea bitter. “excellent water is essential for the best tea. According to Lu Yu’s the Book of Tea, the water used to brew tea should be different from ordinary drinking water. Water from mountains was the best, river water was inferior, and well water was low grade. Dew drops from mountain stalactites, clear flowing springs and clear river streams were regarded the sources of the best water for brewing tea” (Wang 2011, p. 15). Necessary tools. It is impossible to cook an ideal tea without proper tools. Tools are necessary for tea ceremony in order to provide correct cooking and create magic atmosphere. Tools should be practical and esthetic, an ideal combination of Yin and Jan. Necessary tools are a teapot, a pitcher, small spoon, three small cups and strainer. Corresponding room. Peaceful and calm ceremony needs comfortable and clean room. Chinese people usually use the pieces of art and beautiful things in order to improve the common atmosphere and in order to make guests feel calm and enjoy the ritual. Ideal technique. Tea and atmosphere can’t be perfect without correct implementation technique. The manner of serving should be slack and graceful that is reflected in movements, mimics and traditional clothes. Chinese tea-drinking is a real art, which is respected all over the world. Every country may treat China differently, but there is no state in which people do not like Chinese tea and do not dream to participate in a real Chinese tea ceremony. References Baldwin R, Faulkner L, Hecht L, Lindsley L. (2006). Redefining culture: perspectives across the disciplines. Lawrence Erlbaum Associates: New Jersey. Bi J, Yin Z. (2006). Study on the tea cultural tourism development and the Xinyang Tea events of Hennan China. Journal of Zhengzhou Economics & Management Institute, 21(2): 44-47.(InChinese) Boniface P. (2003). Tasting tourism: travelling for food and drink. Ashgate Publishing: Aldershot,UK. Brown G, Havitz M, Getz, D. (2007) Relationship Between Wine Involvement and Wine-RelatedTravel. Journal of Travel & Tourism Marketing, 21(1): 31-46. Wang, L. (2000). Chinese Tea Culture. Beijing, China: Foreign Language Press. . Shen G. (2005). To explore the tea culture tourism in Hangzhou, China. Journal of Northern Economy, (10), 12-14. (In Chinese) Shepard C. (1899). Tea Culture: The Experiment in South Carolina. Govt. print. Off: Washington. Song Y, Cui S, An Y. (2004). On the Chinese tea culture. Journal of Socialist College of Hebei, (1) Wang, Ni.(2011). A Comparison of Chinese and British Tea Culture. School of Language, Literature and Law, Xi’an University of Architecture and Technology .No. 13 Yanta Road, Xi'an 710055, China Tourists’ Attitudes Towards Tea Tourism: A Case Study in Xinyang, China Retrieved May 29, 2014 from http://eprints.bournemouth.ac.uk/17559/3/Tea_Tourism.pdf Read More